TASTY PIGEON PEAS STEW

Pigeon peas commonly known as nzuu/mbaazi in our country are now in season and I can't pass up an opportunity to indulge.They're really common in Africa,Asia and the lovely Caribbean.Made as stew and served with rice or chapati or sometimes mixed with maize to make githeri these amazing legumes are to die for.

I grew up eating pigeon peas in githeri and every single time I ate these I fell in love all over again.Fresh,green pigeon peas have a nutty taste which when paired with a couple of spices and a few more ingredients make an amazing combo.I first made this for my younger brother a day before he went to school and since then each time before he goes to school, he asks for this particular meal.

It's quick and easy to prepare.I served mine over cumin rice but the stew goes well with warm chapatis also.You can purchase the pigeon peas from your local supermarket as canned pigeon peas,frozen pigeon peas or from your local market fresh from the farm.

Stew

2 carrots thinly sliced
1 large red onion diced
1 tomato diced
2 Tbsp finely chopped coriander
1/4 kg diced beef
3 Tbsp vegetable oil/olive oil
1 Tbsp coconut milk
1/2 tsp black pepper
1 1/2 tsp curry powder
1 tsp paprika
1 beef cube
1 Tbsp minced garlic

Rice

1 tsp cumin powder
2 cups basmati rice
2 tsp vegetable oil
4 cups of water
1 tsp salt

HOW TO:

FOR THE STEW

Preboil the pigeon peas an hour or two before cooking.
In a pan add your oil and onions and saute till translucent.Add your beef,season with a little salt and pepper and let cook for 10-15 mins or until its tender.
Add your carrots,tomatoes and garlic and stir.Cover and let simmer for 5-7 mins.
Season with your paprika,curry powder,beef cube and add the remaining salt.
Add your pigeon peas and coconut milk and stir.
Add you broth/stock and let cook for 6-7 mins.
Finally add in your chopped coriander and serve over cumin rice.
Garnish with coconut milk.